Preheat the oven to 350 degrees and line a cookie sheet with parchment paper

Spread crumbs onto lined parchment sheet and break into small pea sized pieces, leaving a few large quarter sized pieces

Bake for ten minutes

Line two cookie sheets with parchment paper and preheat the oven to 350F

Brown the butter- in a medium saucepan place both sticks of butter over medium heat

Increase heat to medium-high until butter starts to bubble and foam

Swirl the pan as it foams until the butter is changing color and moving from amber to brown- the butter will brown quickly so remove from heat when you see the brown color!

Pour the now browned butter into a small heatproof bowl and set it to the side to cool

In a large bowl, combine the cooled brown butter, and both sugars and mix with a nonstick spatula until light and fluffy

Add in egg+egg yolk and mix again

In a small bowl combine all of the dry ingredients (flour, baking powder, salt) then mix with a fork or whisk

Add dry ingredients to the sugar and egg mixture, then mix with a nonstick spatula to form a thick dough

Add in frozen blueberries and mix gently

Dollop the jam on top of the dough and scrape through the dough with a knife. Do not add too much jam or else the cookies will spread too much!

Using a 3-tablespoon cookie scoop, scoop dough balls, making sure to get the jam swirl at the top of the cookie

Place cookies onto a sheet tray and top with the par-baked pie crust crumbs- be generous!

Bake for 10-13 minutes until edges are browned and cookies are puffed

Let cool for 20 minutes and enjoy!